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Chiles Rellenos Casserole

If you like Chiles Rellenos, then you will LOVE our Chiles Rellenos Casserole! This delicious baked version is healthier than the Mexican classic.
Course: Breakfast, Entrée
Cuisine: Mexican
Servings: 9

Ingredients

  • 2 (7 oz.) cans roasted whole green chiles drained, split in 1/2, divided
  • 4 oz. shredded Monterey Jack cheese divided
  • 4 oz. shredded cheddar cheese divided
  • 3 lg. eggs beaten
  • 1 c. evaporated milk
  • 2 T. all-purpose flour
  • 1 (8 oz.) can enchilada sauce
  • TOPPINGS :
  • Sliced green onions
  • Sliced black olives
  • Sliced tamed jalapeño peppers
  • Diced tomatoes or Pico de Gallo

Instructions

  • Preheat oven to 350 degrees. Spray an 8x8x2-inch baking dish with cooking spray.
  • Lay half of the chiles evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chiles.
  • In a medium bowl, whisk together the eggs, milks, and flour, and pour over the top of the chiles.
  • Bake for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes.
  • Sprinkle with remaining Jack and Cheddar cheeses, and top with sliced green onions, black olives, jalapenos, and diced tomatoes or pico de gallo.

Notes

Mexican Rice Recipe: http://www.cookingmamas.com/mexican-rice/